Vegetarian Bolognese

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Ingredients:

  • 2 teaspoons fennel seeds
  • 1 teaspoon crushed red pepper
  • 2 bay leaves
  • 1 ounce dried porcini mushrooms
  • 1 1/2 cups warm water
  • 3 cups fresh shiitake mushrooms
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1/2 cup chopped celery
  • 2 tablespoons extra-virgin olive oil
  • 1 (8-oz.) pkg. tempeh, crumbled
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 5 garlic cloves, minced
  • 1 (28-oz.) can whole peeled tomatoes
  • 1 cup whole milk
  • 1/2 cup dry red wine
  • 1 (2-in.) Parmigiano-Reggiano cheese rind
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon granulated sugar
  • 2 oz. cup Parmigiano-Reggiano cheese, grated (about 1/2 cup)
  • 1 1/2 pounds uncooked whole-wheat spaghetti
  • 1 tablespoon unsalted butter
  • Fresh basil leaves (optional)

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